Brioche bread - Gastronomía Vasca: Escuela de Hostelería Leioa
Recipe: Brioche bread. Bread and pastries, Room temperature, French cuisine, Bakery
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.gastronomiavasca.net.
Ingredients
- Strong flour 0.25 kg
- Water 0.088 l
- Table salt 0.5 g
- Flour enhancer 2.5 g
- Yeast 15.0 g
- Eggs 0.75 ud
- Butter 0.063 kg
- Sugar 0.038 kg
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